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Publications by Hironori Kaminaka
Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends
International Journal of Biological and Chemical Sciences
Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour
International Journal of Advanced Engineering Research and Science
Effects of Ozone Treatment on Medium Hard Wheat (Triticum aestivumL.) Flour Quality and Performance in Steamed Bread Making
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
Food Science and Technology Research
Industrial
Marketing
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Manufacturing Engineering
Chemical Engineering
Biotechnology
Bread-Making Properties of Rice Bread Added With Naked Oat Flours
Korean Journal of Food Preservation
Food Science
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Small Scale Swelling Method to Evaluate Rice Flour for Bread-Making
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Development of a Value Added Bread Using Kithul (Caryota Urens) Flour
